Ingeniería Agronómica
Departamento
![Foto de María José](/img/nophoto.png)
María José
Ocio
Publicaciones en las que colabora con María José Ocio (19)
2001
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Effect of heat activation and inactivation conditions on germination and thermal resistance parameters of Bacillus cereus spores
International Journal of Food Microbiology, Vol. 63, Núm. 3, pp. 257-264
1999
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Application of nonlinear regression analysis to the estimation of kinetic parameters for two enterotoxigenic strains of Bacillus cereus spores
Food Microbiology, Vol. 16, Núm. 6, pp. 607-613
1998
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A predictive model to describe sensitization of heat-treated Bacillus stearothermophilus spores to NaCl
European Food Research and Technology, Vol. 206, Núm. 1, pp. 58-62
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A predictive model to describe sensitization of heat-treated Bacillus stearothermophilus spores to NaCl
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 1, pp. 58-62
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Apparent thermal resistance of Bacillus stearothermophilus spores recovered under anaerobic conditions
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 1, pp. 63-67
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Apparent thermal resistance of Bacillus stearothermophilus spores recovered under anaerobic conditions
European Food Research and Technology, Vol. 206, Núm. 1, pp. 63-67
1997
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A time temperature integrator for participated foods: Thermal process evaluation
European Food Research and Technology, Vol. 205, Núm. 4, pp. 325-328
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A time temperature integrator for participated foods: Thermal process evaluation
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 205, Núm. 4, pp. 325-328
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A time temperature integrator for particulated foods: thermal process evaluation
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, Vol. 205, Núm. 4, pp. 325-328
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Thermal resistance of Bacillus stearothermophilus heated at high temperatures in different substrates
Journal of Food Protection, Vol. 60, Núm. 2, pp. 144-147
1996
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Heat resistance of Bacillus stearothermophilus spores in alginate-mushroom puree mixture
International Journal of Food Microbiology, Vol. 29, Núm. 2-3, pp. 391-395
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Mathematical model for the combined effect of temperature and pH on the thermal resistance of Bacillus stearothermophilus and Clostridium sporogenes spores
International Journal of Food Microbiology, Vol. 32, Núm. 1-2, pp. 225-233
1995
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D values of bacillus stearothermophilus spores as a function of pH and recovery medium acidulant
Journal of Food Protection, Vol. 58, Núm. 6, pp. 628-632
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Growth and heat resistance of clostridium sporogenes PA 3679 spores heated and recovered in acidified media
Journal of Food Protection, Vol. 58, Núm. 6, pp. 656-660
1994
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Comparison of TDT and Arrhenius models for rate constant inactivation predictions of Bacillus stearothermophilus heated in mushroom‐alginate substrate
Letters in Applied Microbiology, Vol. 19, Núm. 2, pp. 114-117
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Influence of acidification and type of acidulant of the recovery medium on Bacillus stearothermophilus spore counts
Letters in Applied Microbiology, Vol. 19, Núm. 3, pp. 146-148
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Relation between thermal resistance and DPA content in variants of the same strains of Bacillus stearothermophilus spores
Letters in Applied Microbiology, Vol. 19, Núm. 2, pp. 118-120
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Thermal resistance characteristics of PA 3679 in the temperature range of 110-121°C as affected by pH, type of acidulant and substrate
International Journal of Food Microbiology, Vol. 22, Núm. 4, pp. 239-247
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Thermal resistance of Bacillus stearothermophilus spores heated in acidified mushroom extract
Journal of Food Protection, Vol. 57, Núm. 1, pp. 37-41